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Classic
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page 86
to your taste with mace, nutmeg and orange peel; if it is not sweet enough, put
in more sugar. Warm the pies before they are eaten.
Where persons are not fond of suet, put butter instead, and stew the apples
instead of so much cider.
Farmers' Mince Pies.
When you kill a beef, save the head for pies; it is some trouble to prepare it,
but it is very nice for the purpose. Split the head, take out the brains and
eyes, wash it well in cold water, and soak it all night with two hog's heads
that have been cleaned; in the morning, boil them till you can take out the
bones easily; skim off the froth as it rises, or it will stick to the meat; pick
out the bones, and chop it fine, with three pounds of suet. This should be done
the day before you want to bake.
Mix to this quantity of meat, two gallons of chopped apples, four pounds of
raisins, half a gallon of boiled molasses, a pint of currant wine, a tea-cup of
rose brandy, an ounce of cinnamon, orange peel and mace, from two to four
nutmegs, and sweet cider enough to make it the right thickness; if the cider is
not sweet, put in more molasses; when all is mixed, it is best to bake a small
pie, as you can alter the seasoning, if it is not to your taste.
If you have not raisins, dried cherries or small grapes, that have been
preserved in molasses, are very good, or stewed dried apples, instead of green;
and where you have no cider, stew the apples in plenty of water, so as to have
them very soft; a little good vinegar, sweetened and mixed with water, also does
instead of cider, but is not so good.
This will make about forty pies, and if you have a convenient way of keeping
them, you may bake all at
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